Tag: ravioli

Chestnut and porcini ravioli

While browsing my ravioli pictures and recipes I found one I invented last year and that was just magnificent: chesnut and porcini ravioli. I love chesnut flour for its sweet taste and delicate flavor and I find it perfect to cook everything, bread, cake, crepes, pancake, crust for tarts or ravioli pasta. It is perfect with autumn veggies, prosciutto, parmegiano, melty cheese… I prepared porcini ravioli with a pasta made with chesnut flour. I simply replaced 3/4 of the regular flour by chestnut flour (more makes the dough hard to work). For the filling I used dried Italian porcini that I rehydrated, I chopped them and mix with a little of flour. You can add meat if you like too, or a bit of cheese. Then I filled the ravioli, boiled them and served with simply olive oil, salt and pepper. Super winner recipe that I really love! Of course if you have the chance to have fresh porcini I recommend to serve some too, just grilled in olive oil to top the ravioli! 

Now wondering what will be my next ravioli! 

Basil and tomato ravioli

The basil in the garden seems to enjoy very much the rainy weather and it’s growing gigantic, so I went to cut some and was thinking about preparing a simple dish of pasta with basil and tomato. But then it turned out in a new ravioli recipe! 

I peeled a large tomato (you’ll actually need 2 or 3) and then cooked in a pan with a tiny bit of olive oil and some salt, until I obtained something close to condensed tomato. While the tomato was getting ready I prepared my usual dough recipe (100g of flour, 1 egg, a bit of salt and olive oil) and washed the basil and chopped it, and added it to the dough. This why I didn’t add water in the dough, the moist came mainly from the basil. I knead well and then pass it in my pasta machine untill it was thin enough (7 on my machine). I prepared two versions one with plain tomato for my husband, and one parmegiano-tomato for me.  I have some delicious vintage parmegiano brough from Italy, so I gratted some and mixed it with the tomato sauce. On the dough I lined a little quantity of filling, then lay an other layer of dough. And then made the ravioli. I am not very well equipped for making beautiful ravioli, so mine are pretty irregular. I just finally boiled them in salted and oiled water and served them with a little of olive oil. Super delicious. I was really surprised by how much we can appreciate the taste of the three ingredients: basil, tomato, parmegiano in my ravioli, a perfect balance that is usually not so easy to obtain with just tomato-basil pasta.

Jumbo ravioli

I’ve been craving for ravioli recently but I wanted something different than the ravioli al raggu, and I can’t make cheese ravioli (remember, my husband don’t eat cheese). Hopefully I’m very resourceful (no kidding!) when it comes to inventing some new recipes and I thought that some fish ravioli would be great. Unfortunately, there has been a few typhoon coming and going, a lot of wind too, so the choice in fish was quite limited, and I ended up with a beautiful piece of salmon. I didn’t want to serve it wigh spinach (too winter-like) so I picked some fresh celery. And here’s what I did:

I prepared a dough with half white flour half buckwheat flour, pass it in the pasta machine a few times, then diced quite finely the fish and the celery (both leaves and stick), add some salt and pepper snd prepared the ravioli. I cut the dough in 5cmx5cm to be able to put a lot of filling in. Then I boiled some water with some of the remaining celery leaves and boiled my ravioli. I just served with olive oil and lemon juice.

Classic ravioli

I love ravioli and in Japan it is not easy to find good ones. So the best option I’ve found is to make my own.

Using my pasta machine things have become much easier.

For the filling, since my husband doesn’t eat cheese I use a traditional filling with porc meat. And for the accompanying sauce a fresh tomato, olive oil and oregano. 
The result was very nice, though I think I still can improve it a little.

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